This recipe for gluten free pancakes is light, fluffy and bright with lemon. The berry compote is the perfect accompaniment, but I’ll bet they would taste pretty darn good with a dollop of vanilla yogurt and a sprinkle of powdered sugar.
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Images, description and recipe card updated 2/12/24.
My kids are going back to school in a couple of weeks. My kids are going back to school in a couple of weeks!!! That is both good and bad news, of course. I’ll miss our late nights, sleeping in and general lack of schedule. But I’ll be thrilled to have a little more time to myself. It really is hard to get stuff done with piles of kids all over the place. To celebrate, of course, I decided to try a new recipe for gluten free pancakes.
How to Make The Lightest, Fluffiest Ricotta Pancakes!
For the Berry Compote:
- You’ll need 3 cups of berries. Fresh if you’re with it frozen if you’re human.
- Sweeten that up with 2 tablespoons of agave (or honey).
- A tablespoon of butter – yes, butter. Because everything’s better with butter.
- Lemon juice and ground cinnamon to taste. Trust me, it’s like a flavor bomb.
For the Pancakes:
- Start with 3 tablespoons of milk. Dairy or non-dairy, you do you.
- Crack in 2 large eggs.
- A dash of agave (or honey), vanilla extract, and the zest and juice of one lemon for that bright, citrusy kick.
- Half a cup of ricotta cheese. Whole fat is best, but again, you do you!
- Throw in some gluten-free rolled oats, baking powder, ground nutmeg, and, for the muscle builders, a tablespoon of vanilla whey protein powder. Make sure it’s gluten-free!
One serving of these pancakes can deliver up to 20 grams of protein thanks to the ricotta cheese, eggs, milk, oats and protein powder! They are healthy, scrumptious and gluten-free. (If you have celiac disease make sure you buy certified gluten-free oats).
They are moist and fluffy, bright with lemon and so amazingly delicious, especially when topped with her mixed berry compote. I loved the fact that they were not overly sweet–the berries did a great job of adding natural sugar. My husband and I devoured them in secret in the kitchen (I didn’t make enough for the kids), but my daughter caught us in the act so I had to give her a bite. She said, omigosh mom…those are SO good!Yes, I have to agree!
So tell me, how do you like your pancakes? Savory, sweet, fruity…or all of the above? Have a great weekend and good luck!
FAQ: Because You’ve Definitely Got Questions
Q: What if I don’t have vanilla whey protein powder?
A: Live a little! The protein powder is optional, but it adds a nice little boost. Feel free to omit it, but they give the gluten free pancake recipe true staying power.
Q: Can I substitute the agave?
A: Of course, you can. Maple syrup, honey, or whatever sweet liquid you worship will do the trick.
Q: What is the secret to good gluten free pancakes?
A: the secret to good pancakes isn’t locked away in a Michelin-starred chef’s diary. It’s actually pretty straightforward:
1. Don’t Overmix the Batter
This is the golden rule. The lumps are your friends. Overmixing can lead to pancakes that could double as hockey pucks. Mix until the ingredients are just combined. A few lumps? That’s your batter telling you it’s ready to become fluffy pancakes.
2. Rest the Batter
Give the batter a break. Literally. Letting it sit for at least 5 to 10 minutes allows the flour to hydrate and the baking powder to start working its magic, leading to fluffier pancakes. This is a great time to reflect on your life choices or, you know, get the coffee going.
3. Use the Right Pan and Temperature
Non-stick skillet or griddle, medium heat. That’s your playground. You want a surface that’s hot enough to form a nice golden crust but not so hot that the outside burns before the inside is cooked. The perfect pancake is a balancing act between heat, timing, and, let’s be honest, a little bit of luck.
4. The Flip is Key
Wait for the bubbles. When the bubbles on the surface pop and leave little craters that don’t fill back in, your pancake is ready to flip. You don’t need to flip it high. A gentle turn, a soft landing, and you’re golden—literally.
5. Ingredients Matter
Fresh baking powder for lift, ricotta cheese for richness and fluffiness, and, a pinch of salt to bring out the flavors. High-quality ingredients can elevate your pancake game from “pretty good” to “can I have your recipe?”
So, there you have it, your not-so-traditional recipe for gluten free pancakes with lemon and ricotta. They’re so good, they’ll make you wonder why you ever bothered with gluten in the first place. Whip up a batch this weekend, top them with that berry compote or, dare I say, a dollop of vanilla yogurt and a sprinkle of powdered sugar, and watch as your taste buds throw a party in honor of your culinary prowess. Just remember, the key to great gluten-free cooking is a little bit of snark and a lot of lemon.
Love a rich and delicious breakfast? So do I! Here are some more amazing recipes that I know you’ll love:
- The Best Gluten-Free Buttermilk Pancakes
- The Best Gluten-Free Pumpkin Pancakes
- Gluten-Free Orange Blossom Buttermilk Waffles
Did you make this recipe for gluten free pancakes? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Gluten Free Lemon Ricotta Protein Pancakes
Alison Needham
These lemon ricotta pancakes are light, fluffy and bright with lemon. The berry compote is the perfect accompaniment, but I'll bet they would taste pretty darn good with a dollop of vanilla yogurt and a sprinkle of powdered sugar.
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast
Cuisine American
Servings 2 servings
Calories 564 kcal
Equipment
Griddle or large skillet
Ingredients
FOR THE BERRY COMPOTE:
- 3 cups fresh or frozen berries
- 2 tablespoons agave or honey
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
FOR THE PANCAKES:
- 3 tablespoons milk dairy or non-dairy alternative is fine
- 2 large eggs
- 2 teaspoons agave or honey
- 1 teaspoon pure vanilla extract
- juice from one lemon
- zest from one lemon
- ½ cup ricotta cheese
- ½ cup certified gluten-free rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 1 tablespoon vanilla whey protein powder optional, and make sure it’s gluten-free too
Instructions
To keep pancakes warm while you make the full batch, preheat the oven to 200 degrees.
For the compote, combine all ingredients in a medium saucepan. Cook over medium heat for 10-15 minutes until the berries begin to soften but are still intact. Be sure to occasionally stir the compote so that it does not stick to the pan. Serve warm over the pancakes.
Using a blender, first all all the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10-15 seconds.
Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with gluten-free non-stick cooking spray and you’re all set for the batter.
Pour a scant ¼ cup of batter per pancake onto the griddle or pan. (They spread quite a bit so I only did 2 pancakes on my large griddle at a time). Cook on the first side for 1-2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1-2 minutes, or until golden-brown.
Transfer to an oven-safe dish and keep warm in the oven. Continue with the remaining batter.
Notes
This recipe is adapted from Jessica Kahn.
Nutrition
Calories: 564kcalCarbohydrates: 71gProtein: 23gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 224mgSodium: 295mgPotassium: 392mgFiber: 9gSugar: 43gVitamin A: 850IUVitamin C: 9mgCalcium: 296mgIron: 3mg
Keyword gluten free lemon ricotta pancakes, gluten free pancakes, gluten free ricotta pancakes, recipe for gluten free pancakes
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